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I have been working on the perfect cauliflower pizza crust for a while now and I can say that I finally got it just right!

INGREDIENTS

1/2 head of cauliflower

1/4 cup shredded parmesan cheese

1 tsp garlic salt

1 tsp parsley

1 tsp basil

1 tbsp. coconut flour

1 farm fresh egg

DIRECTIONS

Cut up cauliflower into large chucks and pulse in a food processor (you can also cut or grate into small pieces) until it is small ‘rice like’ pieces. Transfer into a small pan and cook on the stove with 1 tbsp. water for 3-4 minutes covered (or microwave covered for 3-4 minutes). Dump out any remaining water and allow cauliflower to cool on a large tea towel. Once cool you will want to wring out as much moisture as possible. Put cauliflower and all the remaining ingredients into a large bowl. Mix well, use your hands and make a dough. Place dough on a oiled piece of parchment paper (I used coconut oil cooking spray and it worked great). Shape into a circle and cook in the over at 425 for 10 minutes or until golden brown. Allow crust to cool for a few minutes and then flip it over and carefully peel off the parchment paper. Add toppings to the flipped side and cook for an additional 8 minutes. ENJOY!

*Note ~ you may want to double the recipe and make two pizza’s to feed the family. Tastes great with a side salad and roasted asparagus.

Before Baking (I cut around the parchment paper so it did not smoke in the oven)

After baking at 425 for 10 minutes. Nice and golden!

Add whatever toppings you like. I allow my two year old to help with this part. We added sauce, turkey pepperoni, spinach and whole milk mozzarella. Super good!

Bake at 425 for an additional 8 minutes.

The crust should hold together nicely. Tastes delicious and guilt free; ENJOY!

Melt coconut oil and honey and mix it with cashew butter, protein powder, coconut shreds, vanilla, cinnamon and coconut milk. Roll into balls and chill in the refrigerator or freezer. They are so good that you might want to eat them all up!

My daughter little z loves them as much as I do and if she sees me eating one she will say “hey, why didn’t you get me one?”

HOMEMADE CASHEW BUTTER

Puree 8-16 ounces raw cashews in a food processor for 10-15 minutes (the longer you go the smoother it becomes). Stop to scrap down the sides every few minutes. When you get toward the end, you can add coconut oil, honey, vanilla, cinnamon and/or salt to your liking. We like ours a little on the thick side with oil, honey and vanilla. So delicious and much less expensive then the store bought kind. ENJOY!

TODDLER EASTER CRAFTS

Here is a peek at some of our toddler easter crafts:

and last but not least here is our version of easter peeps! We will post this homemade peep recipe soon. We had so much fun and lots of laughs!

Have you ever made your own nut butter?

What is your favorite kind?

We are experimenting with new flavors but right now this cashew butter with coconut oil and honey is my favorite! My daughter does not like almond but she will eat cashew and peanut butter. Maybe it is the color she likes?

Sunday morning we all got a chance to sleep in which is a rare occasion when you have a little one (and/or a dog). Daddy snuggled with little z and gave me the chance to whip up a healthy breakfast. My sweet husband requested French toast so here is what I came up with.

Lightly scramble all ingredients in a bowl, Heat a frying pan to medium heat and grease with coconut oil. Pour egg mixture into pan and cook until easy to lift and flip with a spatula. The egg mixture is thin so use a smaller pan and allow it to spread to the edges. Top warm pancakes with bananas, vanilla expresso almond butter(soooo good), coconut oil and/or syrup drizzle. Eat it with a fork or roll and eat like a burrito. Enjoy!

I used the same recipe for little z and f (my husband) but added a slice of Ezekiel 4:9 Cinnamon Raisin Bread. The bread is amazing on its own but I was glad to add the extra protein from the egg mixture. It was a success.

Here is a peek at the rest of the weekend:

We planted our first flower of the year, took the dog for a ride and found a spot to practice on her bike. Looks like our dog is helping little z with her skills!

We love to have muffins at our house for a quick breakfast, snack or treat. I love knowing that we made them with fresh, healthy ingredients. I keep them in the fridge and usually enjoy them cold but they are also really good if you warm them in the toaster oven with a slather of coconut butter.

The smell of these muffins will make you want to gobble them up. They are grain free, gluten free, refined sugar free, full of fruits, vegetables, protein and fiber…what is not to love? I have made carrot cake muffins before but the addition of decaf black chai tea made the flavors explode!

Mix banana, carrot, apple, sweet potato, eggs, honey, vanilla, coconut oil, coconut milk and chai until combined. Add protein powder, flaxseed, chia seeds, cinnamon and baking soda until smooth. Slowly add coconut flour, 1 tbsp. at a time until batter is slightly thick but not too much (you can add more chai or milk if needed). Add in the raisins and scoop into greased muffin pan or line with muffin wrappers. Bake at 350 for 18-20 minutes. Allow muffins to cool on a wire rack. ENJOY!

Happy Friday! I want to share with you some GRAIN FREE FUDGE BROWNIES. They are Paleo but I hate to use that word in the title. I think that the paleo diet is great and has its benefits but I am a firm believer that you should allow yourself all things in moderation. You will find that a lot of my recipes fit into the paleo category but I also allow dairy (especially cheese) into my life. These brownies turned out so good. They are fudgy and delicious…you may want to eat them all!

Mix nut butter, eggs and vanilla until combined. Add protein powder, cacao powder, chai seeds, flaxseeds and baking soda. Mix until smooth and thick. Melt coconut butter with honey and add to brownie mixture. Pour into greased baking dish. Bake at 325 for 15-20 minutes. I like my brownies on the fudgy side so I took them out at 15 minutes and allowed them to cool in the fridge. Once cooled, it helps to slice with a plastic knife. SOOO YUMMY, ENJOY!

Today I woke up early to sneak in a workout before everyone else was out of bed. I always feel so good to get sweaty first thing. My workout consisted of 30 minutes on the elliptical (with a magazine) and 15 minutes of weights. My weights today were lunges, squats, chest press, tricep press, pull-ups (assisted), dips (assisted), bicep curls, push-ups and lat-pull downs. I did 10-20 reps of each exercise and moved quickly from one to the next. It was a great workout, I felt good and sweaty but not too much. I am trying to keep my intensity down a bit for reasons that I will explain later. I took a quick shower and was ready to snuggle with little Z when she woke up.

After our morning snuggles, little Z and I decided to make some muffins. Sometimes we like to call them ‘cupcakes’ because then we can add frosting, sprinkles and a candle and pretend to have a party! These muffins are super moist and delicious with a hint of texture from the coconut shreds. They turn out very light and are easy to gobble up! It makes my heart sing as a mom when my little one eats one and asks for more. Full of protein and wholesome ingredients so eating two is no problem!

Grain Free Banana Chocolate Protein Muffins

2 ripe bananas (the riper the better)

1/4 cup honey (more or less to your liking)

1/2 cup natural almond butter (any nut butter would work)

1 tbsp. vanilla

2 farm fresh eggs

1 scoop chocolate protein powder

1 tbsp. cocoa powder

1 tbsp. chai seeds

1/2 tbsp. ground flaxseed

1 tbsp. shredded coconut

1 tsp baking soda

Mix bananas, honey, eggs, almond butter and vanilla. Add the remaining ingredients and mix well. Batter should be slightly runny. Pour into lined or greased muffin pan. Bake at 350 for 18-20 minutes. Remove and let cool on a rack.

Tastes really yummy with almond or coconut butter. Great breakfast or snack to take with you on the run. Enjoy!

If you like this one then stay tuned… I hove lots of other muffin variations that I would love to share with you in future posts…

I was having a craving for crumb cake/coffee cake the other day so I decided to give it a go. I had rhubarb and raspberries in the freezer and decided that the tart and sweet would make the perfect combination. It turned out so yummy! It is moist and delicious…and the best part is that it is healthy!

Mix almond butter, banana, honey and vanilla. Add eggs and sour cream. Mix in protein powder, flour, salt and soda. Stir in rhubarb, raspberries and milk as needed. Batter should be slightly runny. Pour into square greased baking dish. Sprinkle with topping. Can also be made into muffins or loaf. Bake at 350 for 38 minutes. Let is cool before slicing.

Tastes yummy on its own or slather with almond or coconut butter. Enjoy!

Hi, my name is Kara, I am a wife and mother who is busy trying to find balance in this busy life. I am a lover of many things including food, fitness, and all things family! I recently closed my fitness studio after six years to focus on my family. I found myself missing something and decided that I could share my passions and hope to inspire others through my blog. I graduated from the University of Arizona with a Nutritional Science degree and am a certified trainer and instructor. I am by no means an expert and continue to learn new things everyday. I currently live in Idaho with my husband "f" and my sweet toddler "z".